Mezcal vs Tequila: What’s the Difference

The debate of mezcal vs tequila has been fought in bars across the world for a very long time, but knowing the difference is important!

Mezcal vs Tequila

Although both are made from the agave plant, mezcal, and tequila are distinct Mexican spirits with different production methods and flavors.

What are Mezcal and Tequila?

According to William H., Berkley, tequila is a spirit that can only be made from blue agave, whereas Mezcal is a spirit made from over 30 different types of the plant.

Origin

Mezcal: Mezcal can only be made in designated provinces of Mexico, but over 90% comes from the state of Oaxaca.

Tequila: Tequila can only be made in the state of Jalisco, as well as some assigned municipalities of four other Mexican states.

How to Make?

The real difference between the mezcal vs tequila lies in their production. For both spirits, the agave plant is mashed to create a substance called ‘piña‘.

Mezcal: Mezcal, on the other hand, is begun by heating the piña in underground pits, usually lined with rock, to create a smoky oven.

Tequila: For tequila production, the piña is heated in large batches above the ground.

Alcohol Percentage

Tequila and Mezcal have the same ABV range, from 38% to 55%.

Taste

Mezcal: Mezcal has a greater range of specialty flavors, as it is made in smaller batches. The type of agave plant used to make it varies. The slow, underground cooking often infuses the spirit with an earthen, smoky flavor that is considered characteristic of the beverage.

Tequila: Tequila has a pure flavor, softer than whiskey or gin, and often delivers a melon-like after-tone. There is less variation in taste between distilleries and brands of tequila than there is with Mezcal.

Types

Tequila: Based on the amount of aging that tequila undergoes, it can be divided into five clear distinctions, from least to most aging: Silver (Blanco), Gold (Oro), Reposado, Añejo, and Extra Añejo.

Mezcal: Depending on the type of agave used and the amount of time spent aging, the five main types of mezcal include Espadin, Tobala, Tobaziche, Tepeztate, and Arroqueño.

John Staughton is a traveling writer, editor, and publisher who earned his English and Integrative Biology degrees from the University of Illinois in Champaign, Urbana (USA). He is the co-founder of a literary journal, Sheriff Nottingham, and calls the most beautiful places in the world his office. On a perpetual journey towards the idea of home, he uses words to educate, inspire, uplift and evolve.

Rate this article

Average rating 4.5 out of 5.0 based on 3 user(s).

Sign-up for our wellness newsletter

Do you want the best of science-backed health & nutrition information in your inbox? If yes, please share your email to subscribe.